Cool. When I toast malted barley, I spread on a cookie sheet and go with 350F for 10 minutes. I'll stick with that.
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Once I started buying in bulk, I went to the Vittles Vaults with the gamma seal to preserve freshness. I think it would be good for a year or so if stored properly.
It is true. Do a search for CO2 hydration.
While the proportion of carbonic acid is low, it is a time and temperature dependent reaction and we know that the quality of carbonation improves with time, even though we can get a bunch of carbon dioxide into solution in a very short time. I contend that it is the CO2 hydration that affects carbonation quality, not quantity.